Radish toast with olive butter recipe

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  • Yield: 4 to 6 Servings


  • ½ cup / 85 g pitted black olives
  • 2 garlic cloves, peeled
  • 4 tablespoons / 60 g unsalted butter, at room temperature
  • Sea salt (optional)
  • 2 tablespoons extra-virgin olive oil
  • 4 to 6 slices thick, craggy bread
  • 1 small bunch radishes
  • Flake salt
How to Make It
  1. Pulse the olives and 1 garlic clove in food processor until finely minced, add the butter, then process until well combined. Taste and add a pinch of sea salt if needed.
  2. Heat a griddle or large skillet and add the olive oil. Crisp the bread on both sides, about 2 minutes per side. Rub the remaining garlic clove all over the toasted bread.
  3. Wash the radishes and thinly slice. If you have one, a mandoline is perfect for this task.
  4. Spread generous amount of olive butter on the bread, layer on the wispy radishes, then finish with flake salt.

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